Sunday

On Sundays, we offer our wild interpretation of the Great British Sunday Roast.  Please note: menu is subject to daily and seasonal change so this menu is for illustrative purposes.

Starters

Borscht (v)£5.80
Eastern European beetroot soup served with sauerkraut and crème fraiche.

Wild Mushroom Pie £ 7.10
A suet and pastry topped pie with a creamy oyster mushroom filling

Deer spheres £7.10
Shredded slow cooked muntjac deer and blue cheese risotto rice balls, with wild garlic aioli and hedgerow syrup

Sloe Gin Salmon £7.50
Sloe gin cured salmon served with wild British wasabi.

Ham Hock & Rabbit terrine £7.20
Served with warm bread and pickles.

Mains

Roast Beef £15.50
Roasted sirloin of beef, served with British “wasabi” made of wild horseradish & mustard leaf & all the trimmings*

Roast Pork Belly £14.50
Served with apple & scrumpy purée & all the trimmings*

Pan Roasted Wood Pigeon £15.50
Served with a wild mixed berry chutney and all the trimmings*

Highland broth £15.50
Hake, mussels, clams & cockles in a broth of carrots swede and fennel.

Nut Roast (v) (vegan option available) £14.80
Walnut, chestnut & hazelnut roast with all the trimmings (veg potatoes).

*All the Trimmings

Duck fat roast potatoes (Olive oil & rosemary for the vegetarians), roast parsnips, honey glazed chantenay carrots, buttered greens & a Yorkshire pudding

 

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